#FOOD: TORONTO’S LA BARTOLA TO CLOSE AFTER MARCH 15, 2025

Executive Chef and Owner, Ivan Castro, announced today that he will be closing his restaurant, La Bartola, after a half-decade in business at 588 College Street, in Toronto. Saturday, March 15, 2025 will be the official final day of service at the much-loved downtown dining spot, known for its authentic Mexican flavours and a creative plant-based menu.

“The first service we hosted in the space, before we officially opened the restaurant, was a ‘Secret Dinner’ on February 14, 2020,” said Iván Castro. “We decided we wanted to close it out the same way we opened five years ago—with a unique tasting menu.”

For the final weeks of La Bartola, Chef Ivan Castro has created a special tasting menu as a tribute to Oaxaca. Titled ‘One Night in Oaxaca’, the menu reflects flavours and ingredients from the state of Oaxaca. Those dining at La Bartola this February, and through to closing on March 15, can expect to taste dishes like “Hoja Santa Tamal with the iconic “Mole negro” and an Oaxacan chocolate ice cream among other delights. To make reservations for the final weeks of service at La Bartola, please visit www.labartola.ca

La Bartola also continues to offer an à la carte menu with the enduring guest favourites of the last five years. Dishes like “Mole Blanco”, “Sikil P’aak” & “Salsa Macha”, among others, are available.

“It cannot be overstated how wonderful our dedicated patrons have been, supporting us over the years, sharing in our love for food and the rich history of Mexican gastronomy; they’ve made this journey unforgettable, and we’re excited to offer them a delicious ‘adios’ as ‘One Night in Oaxaca,” enthused Castro. “We are deeply grateful. The kind words and enthusiasm, as so many dined with us through the seasons, have meant the world. We will carry great memories with us.”

In 2024, Castro received a foodism Icon Award, recognized as Culinary Icon, lauded for being “the chef known for consistently making inventive and authentic dishes we crave.”

Holding the prestigious distinction as the first fully-plant-based restaurant in Canada to receive Michelin Bib Gourmand recognition in 2022, and maintained in the years since, La Bartola, has provided diners with a unique culinary experience from the day it opened in 2020. Initially started as a pop-up restaurant under Ivan’s moniker as “Vegan Artisan”, the permanent restaurant followed, leveraging the growing popularity of the one-off experiences.

Drawing on his personal passions, Castro—who hails from Mexico City—engaged his team in pursuing the authentic, time-honoured traditions of Mexican cuisine at La Bartola. From day one, there has been a strong emphasis on a ‘made-from-scratch’ approach, and incorporating principles of sustainability with root-to-stalk use, locally-sourced where possible, non-GMO ingredients, and an overall low-waste kitchen focus. From first through last bite, this care and commitment has been evident to all those who’ve had the good fortune of dining at La Bartola.

“It’s bittersweet to be closing La Bartola, after so much love and energy poured into building it up over the years,” added Iván. “We are finishing with the same love and joy we opened with, holding on to the purpose and the goal we still carry in our hearts.”

Iván expressed sincere appreciation for his team: “I’m so thankful for my team at La Bartola—they are truly like family. Together, we created something truly special. From the laughter and joy, to the lessons and challenges, every moment has been a gift. We are so proud of everything we have achieved together.”

Through the years of La Bartola, Ivan’s star rose. He received recognition well beyond Canada, for leadership in the plant-based dining scene. Castro has made various appearances on lifestyle shows such as Evolving Vegan, Big Food Bucket List and The Marilyn Denis Show. He’s been featured in publications such as The Globe and Mail, Toronto Star, LiveKindly, VegNews, and Plant Based News, and has been engaged by various food brands and as a star guest at events.

Iván further noted that cooking will always be his passion, and part of his mindfulness practice. Moving forward, as he continues his journey as a Chef, he intends to put extra energy into causes close to his heart, including integrating deeper elements of sustainability, and making an even greater impact as far as preventing animal cruelty.

He added, “The last few years have been challenging for both my mental and physical health. While I understand that this career often demands sacrifices, I’ve learned that your well-being should never be one of them. There’s a stigma around mental health struggles in the kitchen, and not nearly enough conversation or resources to address them.”

To sum it all, the Chef aptly put it as: “This is not goodbye forever, but rather a pause as I embrace new beginnings.”

Background on Chef Ivan Castro

Iván Castro is a renowned and experienced chef who is passionate about plant-based cooking. He studied at the CESSA University in Mexico City and perfected his culinary skills in Oaxaca and New York City. Castro attended the highly-respected Natural Gourmet Institute for several diverse culinary programs, and the Plant Lab, focusing on plant-based food excellence. Castro found his passion for cooking at an early age in his hometown of Mexico City, where he was inspired by his mother and grandmother who taught him the art of homemade Mexican cooking.

Iván strives to bring both his passion for authentic Mexican flavours and international contemporary cuisine, his commitment to organic, sustainable, and plant-based ingredients, and a creative new twist to all of his projects.

La Bartola’s “One Night in Oaxaca” Tasting Menu

Chef Iván Castro enthused,” I wanted to bring in a variety of flavours from that region of Mexico and pay homage to the place that inspires me the most. Moles are such an iconic part of Oaxacan cuisine, so I made sure to incorporate them into most of the dishes.”

The first course is a treat from the kitchen—an amuse-bouche: Mole Verde Chicharrón with Salsa Macha made with Chilhuacle Rojo. 

The second course is a Pink Aguachile Tostada, inspired by the food from Oaxaca’s coast. We use Costeño pepper to make the broth, which has notes of orange and the sweet, earthy flavours of beets. In the middle of the tostada, there’s a Black Garlic Salsa with Mixe pepper, covered with discs of jicama. 

Next, we have another treat from the kitchen: Mexican Street Corn with Morita pepper mayonnaise and Mole Chichilo powder. Then, there’s a Hoja Santa Tamal with the iconic Mole Negro.

For the main course, we serve Seared King Oyster with Sous Vide Glazed Carrots and Mole de la Casa–our house mole, with notes of pink peppercorn, Oaxacan peppers, and toasted peanuts. Alongside, there’s Relleno del Istmo, a traditional Oaxacan wedding stew.

Next is a palate cleanser, featuring three different sorbets, progressing from the most acidic to the sweetest–Charred cactus with Cedron, Cactus Pear and Leche Quemada. This helps refresh your palate and prepare you for the final course: dessert.

The last course is Buñuelo de Viento with cinnamon gel, white cacao brittle, hazelnut dulce de leche, Oaxacan chocolate ice cream, and Mexican Punch gel.

$80 (+ taxes and service charge.)